Avocado Chocolate Muffins

5 from 5 votes

These quick and easy Chocolate Avocado Muffins are super chocolatey and made with an avocado! They're perfect for breakfast, a quick snack or healthier dessert!

Prep Time20

Cook Time24

Total Time44

Course: Breakfast, Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 293kcal

Author: Natalie

Equipment

Ingredients

1 ½ cups all purpose flour
½ cup almond flour all purpose flour can be used as a substitute
½ cup dark cocoa powder or unsweetened natural cocoa powder
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
1 medium avocado peeled and pitted
¼ cup unsalted butter melted
¼ cup granulated sugar
¼ cup brown sugar light or dark, packed
⅓ cup maple syrup granulated sugar can be substituted for maple syrup
1 large egg
1 cup plain Greek yogurt whole milk or Greek yogurt can be used instead
2 ¼ teaspoons vanilla extract
¾ cup semi-sweet chocolate chips

Instructions

Preheat oven to 375 F. Line muffin pan with cupcake liners.
In a large bowl, whisk to combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the avocado on medium speed until smooth. Add the melted butter and beat on medium until combined. Add the sugars and maple syrup and beat until combined. Mix in the egg followed by the yogurt and vanilla until just combined.
Use a spatula to stir the dry ingredients into the batter in two separate batches. Stir until just combined (avoid overmixing) then stir in the chocolate chips. Use an ice cream scoop or two spoons to evenly distribute the batter.
Bake 17-20 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin. Remove from oven. Carefully remove muffins from the muffin pan and allow to cool completely on rack.

Notes

Don't overmix: If you overmix the batter, the muffins will be tough. For soft muffiins, mix the batter until the ingredients are just combined.

Maple syrup: Use granulated sugar to replace the maple syrup.

How to tell when the muffins are done: To test for doneness, stick a toothpick into the center of a muffin. If it comes out clean (without any wet crumbs), they’re done. You can also press a muffin lightly with your finger. If it springs back, they’re done.

Storage: Store leftover muffins in an airtight container and store at room temperature or the refrigerator up to 4 days. To freeze, wrap muffins individually in plastic wrap then place them in an airtight container or freezer-safe bag. Freeze for up to 3 months.

Nutrition